List of Uzbek dishes

This is a list of notable Uzbekistani dishes and foods. Uzbek cuisine is the cuisine of Uzbekistan. The cuisine is influenced by local agriculture such as grain farming. Breads and noodles are a significant part of the cuisine, and Uzbek cuisine has been characterized as "noodle-rich".[1]Mutton is a popular variety of meat[2] due to the abundance of sheep in the country, and it used in various Uzbek dishes. Ingredients used varies by season.[2] For example, in the winter, dried fruits and vegetables, noodles and preserves are prominent, while in the summer vegetables, fruits (particularly melon) and nuts are more prominent.[2] Bread (nan, obi non) has a prominent role in Uzbek cuisine, and is influenced by pre-Islamic traditions.[2] In Uzbek culture, elders are typically served food first, as a sign of respect toward them.[3]

Manti – also referred to as kaskoni,[5]dumplings filled with ground meat and onion that are steamed.[3] Typical meats used include mutton and beef.[3] Manti are sometimes prepared in a specialized steamer designed to cook them, called a mantyshnitsa.[3]

Melons (qovun), such as watermelon, are a prominent part of Uzbek cuisine.[3]Qovun means "melon", and may refer to a melon that has an elongated shape, which has been described as "exceptionally sweet and succulent."[3] Melons are often served as a dessert.[3]

Obi Non – also called patyr[5] and nan,[2] is a bread that is a staple food in Uzbek cuisine. It is formed into large discs and cooked.[2] Tradition holds that the bread is always placed flat side up (rather than upside-down), and never cut with a knife.[2]Non is a significant part of Uzbek cuisine, and is influenced by pre-Islamic traditions.[2] It is typically prepared in tandir ovens.[3] Styles of non can vary by region.[3]

Plov – a pilaf dish, it is a national dish of Uzbekistan.[3][5] In Uzbek culture, it is customary for men to prepare the dish when it is served at feasts or celebrations.[2] Per tradition, plov is typically eaten without the use of utensils, with the right hand, although sometimes a spoon is used.[3]

Shakarap – a salad prepared with tomato, onion, salt and pepper[5] Some versions use a pumpkin filling during autumn.[3]

Kabob[3][5] – meats (typically mutton or beef) grilled on a skewer or with a spit. Kabob are often sold at food stands and roadway stalls. Traditional kabob are prepared with meat only, omitting vegetables.[3]

Shurpa – a popular soup prepared with potatoes, vegetables and meat (typically mutton)[3][5]

Halvah[5] (lavz) – in Uzbekistan and Tajikistan, soft sesame halva is made from sugar syrup, egg whites, and sesame seeds. Solid sesame halva is made from pulled sugar, repeatedly stretched to give a white color, and prepared sesame is added to the warm sugar and formed on trays.